Dear Karen.
Larry ran across the parking lot
waving the gift and yelling: Stop! Stop!
But, you and John were gone.
I am so sorry that I forgot all about it.
I was thinking about our dinner with you and John
and it certainly was a gift to us.
Did the visit go fast or was it my imagination?
Do you know what else was a gift?
That DESSERT! Oh My GOSH.
I am off to the Mailing Room to mail your gift!
Love you.
Me
Every holiday,
it seems that I discover one more treasure for the recipe box.
This year 2016,
was the year of lets eat a lot of chocolate
and
I found a cake recipe that takes the blues away.
Take your time baking this Chocolate Charm.
It is the best chocolate cake I have ever made.
Till next time….enjoy.
Valentine
Chocolate Charm Cake
ingredients
Pam spray for misting the bundt pan
Flour for dusting the pan
1 package of chocolate cake mix.{Duncan Hinds is my favorite}
1 package chocolate instant pudding {3.9 oz}
3/4 cup water
1/2 cup rum
1/2 cup vegetable oil
4 large eggs
1 cup semi sweet chocolate chips
Raspberry Sauce
1/2 cup seedless raspberry jam
1/4 cup rum
Chocolate glaze
2 Tablespoons butter
2 Tablespoons unsweetened cocoa powder
1/4 cup heavy cream
1 cup confectioners sugar
1 teaspoon vanilla extract
****************
method
* Preheat oven to 350 degrees. Mist and flour a bundt pan.
* Place cake mix, pudding mix, water, rum, oil and eggs in large bowl. Blend with an electric mixer for a moment.
Scrape down the sides and continue to mix cake on medium speed for 3 more minutes.
Stir in the chocolate chips.
Pour batter into pan, smooth out batter as it will be thick. Place pan in oven.
* Bake cake for 50-55 minutes, till it springs back when you lightly touch it. Cool for 10 minutes then invert onto plate.
Place cake pan next to inverted cake.
*NOW make the raspberry sauce. Measure raspberry jam and rum into saucepan over low heat. Stir constantly till ingredients are melted together. {about 3 minutes}
*Using a chop stick, poke holes in top of cake.
*Pour raspberry sauce into bundt pan.
*gently lift cake and place back into bundt pan. Take your time.
*Let cake set in bundt pan for about 20 minutes.
*Invert cake back onto plate and allow to cool completely.
*****
When cake is cool, make chocolate glaze.
*Melt butter in small saucepan. Add cocoa powder and cream and stir until the mixture thickens. 2-3 minutes. DO NOT BOIL.
Remove pan from heat and stir in confectioners sugar and vanilla. stir till smooth. Spoon glaze over cool Charm Cake.
16 servings
Freezes well